Description
Dipping a piece of mouth-watering spicy-spicy fish with a crispy crust in a thick rich sauce, fragrant with spices, you will seamlessly transfer into India...
Ingredients
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Fish fillets
1 piece
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Lentils
0.5 cup
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Pumpkin
150 g
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Tomato
1 piece
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Onion
1 piece
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Ginger
40 g
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Garlic
4 tooth
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Chili
0.5 piece
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Lemon juice
1 Tbsp
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Curry
5 g
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Cream
2 Tbsp
Cooking
First marinate the fish. Fish fillets can take any one you like. As long as it was boneless. I had a fillet of pike-perch. For the marinade, chop the garlic, ginger, chili pepper, 1/4 of the bulbs is still moist, 1/4 of the onion to cut and fry. Add lemon juice, salt. All this grind in a blender.
The pickle grease fish fillet. Sprinkle on top of the curry powder. I want to draw your attention to this marinade - take note - very tasty.
While the fish is marinating, prepare sauce. Boil until tender 1/2 Cup lentils
Pumpkin, ginger, chili, onion, 1 small tomato (I forgot to put in the frame) simmer in butter until tender - about 10 minutes.
Here are the components of the sauce turned out.
Mix all in a saucepan. Add the cream (or natural yoghurt - optional), curry.
Grind everything in a blender and boil together for 2-3 minutes. Add salt to taste.
Fish cut into strips, breaded in flour and fry. I experiment a few pieces were zapanirovat in sesame seeds.
Ready fish to lay out on a napkin to glass excess oil.
Pour sauce into a bowl, put into it the fish and serve.
Bon appetit!
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